Ingredients:

  • 5 lbs Beef Chuck Roast, trimmed and cubed
  • 1 Tbsp Coarse Sea Salt
  • 1 Tbsp Black Pepper
  • 3 Tbsp All-Purpose Flour (optional)
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, coarsely chopped
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (or extra stock)
  • 3 cups Beef Stock (low sodium)
  • 4-5 Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 1 Tbsp Worcestershire Sauce
  • 3 large Carrots, peeled and cut into 1-inch chunks
  • 1 lb Yukon Gold or New Potatoes, quartered
  • 1 Tbsp Cornstarch (mixed with 2 Tbsp cold water)
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Season the Beef: In a large bowl, toss the cubed beef with salt, pepper, and flour until lightly coated.
  2. Sear the Meat: Set the Instant Pot to the Sauté function (High). Add 1 Tbsp oil. Once hot, sear the beef in two batches until deeply browned on all sides (about 3 minutes per batch). Remove and set aside.
  3. Sauté Aromatics: Add the remaining oil, if necessary. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and tomato paste and cook for 1 minute until fragrant.
  4. Deglaze: Pour in the red wine (if using) or a splash of stock. Crucially, scrape the bottom of the pot thoroughly using a wooden spoon to lift any browned bits ('fond'). Cook until the liquid has reduced slightly.
  5. Combine: Return the seared beef and any accumulated juices to the pot. Stir in the remaining beef stock, Worcestershire sauce, thyme, and bay leaves.
  6. Add Vegetables: Layer the potatoes and carrots on top of the liquid and beef mixture. Do not stir.
  7. Pressure Cook: Seal the lid, ensuring the valve is set to Sealing. Select the Manual/Pressure Cook setting on High Pressure for 25 minutes.
  8. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Then, manually move the valve to Venting for a Quick Release (QR) of any remaining pressure. Carefully remove the lid.
  9. Finish and Thicken: Remove and discard the bay leaves and thyme sprigs. Switch the Instant Pot back to the Sauté function (Low). Whisk the cornstarch slurry and stir it into the simmering stew. Cook gently for 2-3 minutes until the stew has thickened to your desired consistency.
  10. Final Seasoning: Taste and adjust salt and pepper. Garnish with fresh parsley before serving.